Protein boost Lasagna

Lasagna is one of my signature dishes, but I find that after eating the traditional lasagna I feel a bit overly indulged and sleepy – great comfort food. Not great for when you are trying to be a healthier self. So I came up with a healthier version of the classic dish and it turned out great!

This recipe contributes nicely to your protein and veggie intake.



  • 500g Lean beef mince
  • 6 sheets of lasagna pasta – for 1 layer
  • 1/2 bottle bolognese sauce (low carb version if you can find one!)
  • 250g button mushrooms
  • 1 large red onion
  • 500g spinach
  • 100g mature cheddar cheese
  • 25g fresh parmesan cheese
  • 1 cup milk
  • 1 heaped tsp butter
  • 1 tbs baking flour
  • 1 red chilies
  • 2 tbs olive oil
  • A couple grinds of salt and pepper
  • A shake of mixed herbs
  • 1 head broccoli
  • A shake of lemon juice


Broccoli Method:

  • In a casserole dish, throw in the broccoli and drizzle with 1 tbs olive oil
  • Add a couple grinds of salt and pepper and add a shake of lemon juice

Lasanga Method: 

  • Pre-heat your oven to 160 degrees Celcius
  • Check your specific pasta cooking instructions on the box – you might need to soak the sheets for 30 minutes in warm water
  • In a frying pan, heat up the olive oil, fry up the mushrooms and onion till browned
  • Add the mince and cook till browned
  • Turn down the heat and add the bolognese sauce
  • Add the chilies, the mixed herbs and some salt and pepper
  • Let that simmer
  • Boil some water and cook the spinach for 8 minutes – don’t overcook, it’ll lose the nutrients!
  • When the spinach is done, drain it and squash it with a bowl until most of the water comes out
  • Make the Béchamel Sauce (recipe below)
  • Grate your cheeses together
  • Drain your pasta

Add it all together! In a casserole dish add a thin layer of mince and spinach together, cover with a layer of pasta. Add the rest of the mince and spinach on top of the pasta. Cover it with the Béchamel sauce (cover so it spreads well, there isn’t a lot of this!) and sprinkle the cheeses over the top.

Pop the broccoli and lasanga in the oven and wait for 30 minutes!



Béchamel Sauce Recipe:

  • Pour 1 cup milk into a microwavable bowl
  • Add the butter and the flour
  • With a fork beat it together till the flour is mixed in the milk (don’t worry about that butter yet)
  • On a high heat, pop the bowl into the microwave, give it 2 minutes then stop it
  • Stir, and pop it in again (repeat)
  • Leave it in until it starts raising in the microwave – it will start getting fluffy and rise up in the bowl
  • Take it out and stir
  • Repeat this until the mixture is creamy and fluffy, this usually takes me about 8 minutes

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